Best Spicy Red Lentil Chili From Wegmans Recipes

Spicy Red Lentil Chili from Wegmans Recipe image

Provided by amandavthokie

Number Of Ingredients 17

1 c. Red Lentils
4 cups + 2 Tbls. Water, divided
2 Tbls. Butter
1/2 c. Onion, diced small
1/2 c. (1 stalk) Celery, diced small
2 Tbls. Garlic, chopped
1 med. (1/2 lb) Tomato, cored and diced (1 cup) (1 can)
2 c. Vegetable broth
1 Tbls. Tabasco sauce
1/8 tsp. Turmeric
1/8 tsp. Cumin
1/8 tsp. Cayenne pepper
1 tsp. Salt
1/2 tsp. Pepper
1/8 tsp. Chili powder
1 Tbls. Cornstarch
1/4 c. Green bell pepper, finely diced

Steps:

1. Bring lentils and 2 cups water to boil; turn off heat. Remove half the lentils and liquid and place in food processor and puree about 1 minute. Set aside. 2. Melt butter in soup pot. Add onions & sweat (soften without browning) 2 minutes. Add celery and garlic and sweat 5 more minutes. Add tomatoes and cook 5 minutes. 3. Add vegetable broth, 2 cups water and seasonings. Bring to simmer. 4. Add reserved whole and pureed lentils and liquid and cook until lentils are tender, about 15 minutes. 5. Combine cornstarch and 2 Tbls. water to make a slurry. Bring soup to boil, add slurry and stir 30 seconds to thicken slightly. Turn off heat. Add green peppers. Season with salt to taste.

Spicy Red Lentil Chili image

Provided by windhorse23

Categories Lentil

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

1 cup red lentil
4 cups water, divided
2 tablespoons water
2 tablespoons butter
1/2 cup onion, diced small
1/4 cup celery, diced small
2 tablespoons garlic, minced
1 medium tomatoes, cored and diced (about 1 cup)
2 cups vegetable broth
1 tablespoon Tabasco sauce
1/8 teaspoon turmeric
1/8 teaspoon cumin
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/8 teaspoon chili powder
2 tablespoons cornstarch
1/4 cup finely diced green pepper

Steps:

Bring lentil and 2 cups water to boil on high heat. Turn off heat. Remove half the lentils and liquid. Place in food processor and puree. (Or use stick blender and partially puree in the pot.).
Melt butter in 3 quart pot. Add onions and sweat without browning about 2 minute Add celery and garlic. Sweat 5 minutes more. Add tomato and cook 5 minutes.
Add vegetable broth, 2 cups water and seasonings. Bring to simmer.
Add reserved whole and pureed lentils plus liquid, and cook about 15 minutes, till lentils are tender.
Combine cornstarch and 2 tablespoons water to make a slurry. Bring chili to boil, add slurry and stir a minute to thicken slightly.
Turn off heat and add green peppers.

Nutrition Facts : Calories 198.4, Fat 5.3, SaturatedFat 2.7, Cholesterol 11, Sodium 711.5, Carbohydrate 29.4, Fiber 4.4, Sugar 2.4, Protein 9.7